Entree: Ghana – Ewe Volta Cuisine – Fufu with Light Soup (Pounded cassava and unripe plantain dough served with a clear, spicy tomato-and-fish soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) cassava, peeled and cut into chunks
- 1 lb (450 g) unripe (green) plantain, peeled and cut into chunks
- Water for boiling
- Salt to taste
- 1 lb (450 g) mixed fish (tilapia, mackerel or snapper), cleaned and portioned
- 8 oz (225 g) smoked fish (optional), bones removed and flaked
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 medium tomatoes, blended or 2 cups (480 ml) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, blended (adjust to heat preference)
- 1 inch (2.5 cm) fresh ginger, minced (about 10 g)
- 2 garlic cloves, minced (about 6 g)
- 4 cups (960 ml) water or fish stock
- 1 bouillon cube (optional)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice
- Fresh basil or chopped garden eggs (eggplant) for garnish (optional)

Instructions

1. Make the fufu: place cassava and plantain chunks in a large pot, cover with water and add a pinch of salt. Bring to a boil and simmer until very tender, about 20–25 minutes. Drain well.
2. While hot, pound the cassava and plantain in a mortar and pestle until smooth and elastic, or put in a stand mixer/food processor and beat until a smooth, slightly sticky dough forms. Wet hands and shape into 4 balls; cover and keep warm.
3. For the light soup, heat the vegetable oil in a pot over medium heat. Sauté the chopped onion until soft, about 5 minutes, then add ginger and garlic and cook 1 minute.
4. Stir in blended tomatoes, tomato paste and blended peppers. Cook 6–8 minutes, stirring occasionally, until the raw tomato smell diminishes.
5. Add the water or fish stock, bouillon cube (if using), black pepper and bring to a gentle simmer for 10 minutes to let flavors meld.
6. Add the cleaned fish portions and smoked fish pieces to the simmering soup and poach until cooked through, about 6–8 minutes depending on size. Taste and adjust salt and spice; finish with lemon or lime juice.
7. Serve hot: place a ball of fufu in a bowl and ladle light soup with fish into a separate bowl for dipping, or serve together as preferred. Garnish with fresh basil or sliced garden eggs if using.